METHOD

1. Drain the pilchards and reserve the sauce.
2. Chop half of onion fine and cut remaining onion into slices.
3. Mix pilchards, beans, chopped onion, coriander and seasoning together. Mix all ingredients well. Add reserved sauce to bind mixture. Divide in four and press to shape patties.
4. Cut the burger rolls in half and spread mayonnaise onto the base.
5. Layer each base with lettuce leaves, onion slices, tomato slices and pilchard patty. Top each with a heaped spoonful of atchar.
6. Close with remaining bun and serve with any chips or crisps.

NOTES

Instead of 4 large burgers, make 6 standard ones.

The patties can also be pan-fried in oil for a delicious crisp taste. Roll in cake flour to bind slightly prior to frying.